The Oscar – is that what they call it? – means nothing to me. After all, one does not labor to shape one’s craft just for some tacky statuette that looks like a hood ornament from an old Desoto.
Cooking from Nashville
Last week Spanish cooking and this week I will be cooking from Nashville Chef’s Table cookbook…my goal moving forward is to cook from the 100’s of cookbooks that I have and massive collection of recipes that sit in Evernote files.
There are really some very comfortable delicious recipes in NCT and since Nashville is on our places to go travel list the thought of the music and the food just bumped it up to the top of the list. Now to pick the perfect time of year to go and list all of the must try restaurants, beginning with City House/ Chef Tandy Wilson and 1808 Grille, Chef Charles.
The first dish was nice Niman Ranch pork tenderloin that I bought at one of our local stores and boy was it good and not like one of those big tenderloins that resemble a small roast. Don’t let the long title scare you off because this is an absolutely great dish fit for company or date night dinner at home, serve with hearts of palm salad.
Pork Tenderloin with Peach Salad, Shaved Radicchio and Sweet Cherry Gastrique
The recipe says 4 servings, but the two small tenderloins easily feed 6-8
2 pork tenderloins and a dry rub or seasonings of your choice, I kept it simple with a sprinkling of salt pepper, Cajun seasoning and granulated garlic. Grill… “Cooking pork is 135° to 140°F. But even if you stick to a 145° guideline, your pork is going to be much more tender, juicy and flavorful than you’ve ever tasted, if you’ve only ever tasted pork that was cooked to 160°F. I cook to 135° and allow to rest-foil tented for 10 or so minutes. Slice to desired thickness.
4 peaches cut in half, grilled just enough to get a few grill marks and still firm not mushy, remove from grill and cut halves in half again.
½ cup toasted & chopped pistachios
¼ cup fresh basil leaves torn
¼ cup chopped Italian parsley
1 lemon, juiced
1 head radicchio, shredded
Add all of the herbs and spices to the peach slices and gently toss.
1 cup dried cherries
1 cup frozen pitted dark cherries
1 cup sherry
¼ cup vegetable stock
¼ cup sugar
Place all ingredients to a sauce pot and reduce until thick and syrupy. Use a blend or stick blender and puree until you have a smooth sauce.
Hearts of Palm Salad with Roasted Lemon & Orange Marmalade Dressing
- 2 hearts of romaine lettuce, chopped
- 1/2 head Boston lettuce, torn
- 1 (15-ounce) can hearts of palm, drained and sliced 1-inch thick on a bias
- 1 (15-ounce) can artichoke hearts in water, drained and quartered
- 1/4 cup orange marmalade
- 1-1/2 roasted lemons juiced taste and add the other half if you like
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1/4 cup toasted sliced almonds
Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.